Easy Baked Indian Samosas

Easy Baked Indian Samosas

pho1962

"This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney."
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Ingredients

1 h 40 m servings 315 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  4. Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
  5. Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 14
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This recipe was really great! My husband and I followed it to the letter and this is what we will do differently next time. We had way too much filling for the 4 pie shells, so we will cut back ...

I used egg roll wrappers instead of pie crust to keep the calories down, and brushed them with oil. Very good!

Paste must be half oil half flour matching,with baking soda with salt (each on tea.s.ful for 2 glass of flour) and enough water until the patse didn.t become sticking to hands. Fry next in cons...

I made these for a potluck, they were eaten very quickly, including by children. My Indian husband would have preferred more spice so if I make them for just us I'll likely add more spices. Ea...

I love this recipe,they are sooo good

Excellent flavor. Takes a little while and creativity to make (putting them together) but totally worth it. Brought them to a New Years Indian themed meal and they were a hit with all ages!

This recipes is great. I used sweet potatoes instead of regular potatoes and they were delicious. Great recipe and easy. Just takes time to assemble the samosas.

Smells great and tastes excellent. Kids liked the mid filling and flaky crust. After baking, brush with garlic butter. Yum!

Wonderful, full of flavor recipe for samosas. My guests even said it was better than the restaurants, and after making these and going back to the Indian restaurant, I have to agree! I do advise...

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